Romesco Mayonnaise

• 6 tablespoons olive oil
• 2 large cloves garlic, thinly sliced
• 1/2 cup coarsely chopped blanched almonds
• 2 red bell peppers, stemmed, seeded, and chopped
• 2 small onions, halved and slivered
• 2 cups diced and seeded ripe plum tomatoes
• 2 teaspoons finely grated orange zest
• 6 tablespoons fresh orange juice
• Salt and freshly ground black pepper; to taste
• 2 cups prepared mayonnaise, such as Hellmanns

1. Heat 4 tablespoons of the olive oil in a saucepan over low heat.
2. Add the garlic and cook until pale gold, 5 to 7 minutes.
3. Remove the garlic with a mesh skimmer and set aside in a small bowl.
4. Add the almonds to the pan, raise the heat slightly, and cook, stirring, until golden, about 3 minutes.
5. Add the almonds to the garlic.
6. Add the remaining 2 tablespoons oil to the pan.
7. Add the bell peppers and onions and cook, stirring, over medium-low heat until they are very soft, 15 minutes.
8. Add the tomatoes, orange zest, and orange juice.
9. Season with salt and pepper.
10. Cook for 5 minutes to blend the flavors.
11. Add the garlic and almonds and cook for 2 minutes more.
12. Remove from the heat and allow to cool, then puree in a food processor or blender.
13. Stir this mixture into the mayonnaise and refrigerate, covered, until ready to use.
14. It will keep for up to 3 days.

olive oil, garlic, blanched almonds, red bell peppers, onions, tomatoes, orange zest, orange juice, salt, mayonnaise

Taken from www.cookstr.com/recipes/romesco-mayonnaise (may not work)